Teflon technology is fading out, the new generation of non stick cookwares
are the Green Pan, Titanium and the new TRILAX non-stick coating, popular
in Europe. Stainless frying pan is not very functional although it looks nice and
shinny. So I would pick hard anodized aluminum for durability and easy care.
Use properly, they would perform a variety of cooking with good result and
last for a lifetime.
The Kitchenaid Non-stick wok would be a charm to use in home kitchen for 6 months or so, then the Teflon
coating start wearing out or get scratched so you may need to replace it in under 1 year.
The Cuisinart skillet would last for 15-20 years if use properly, but I don't find it very useful for multi-tasking.
It is really depended on what you want to cook before you decide on any cookware.
For Teflon coated cookware, the only one I recommend is Henkels, but they do not have a good variety of
different sizes to choose from.
I use a lot of Cuisinart Stock pots and saucepans and they work great, but frying pan I prefer
1. No-Coating Hard Anodized aluminum
2. Blue Steel
3. Enamel -- Le Creuset
4. Titanium
5. Cash Iron
6. Green Pan
7. TriLax
Trilax is the best of the lot, it is very hard and withstand heat up to 350 degree Celcius (Hot enough for steaks). You can use metal
utensils on them.
Unfortunely they are only available in Germany. I do have the grilling racks and bakewares for Professional Kitchen usage.
發表於 2010-1-31 07:32
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